Grilled Lemon Chicken Breasts

Total time: 30 minutesChicken breasts are a favorite on the grill but be careful not to overcook or they tend to dry out. We prefer to slice them thinly, at an angle, to serve rather than leaving the breast whole, but that, of course is optional!

Ingredients:

2 chicken breasts, boneless, skinless

3 tbs olive oil

2 tbs lemon juice

2 tbs orange marmalade substitute 1 tbs honey

1/2 tsp garlic powder

1 tsp dried tarragon leaves

1/4 tsp ground ginger

Instructions:

In small bowl whisk together oil, juice, marmalade, garlic, tarragon and ginger.

Cook on barbecue grill 15 - 20 minutes or on baking sheet in oven (400F) for 25 - 30 minutes or until done.

When done (knife poked in and juices run clear) remove from heat, slice and serve.

Pesto Potato Gratin

Total time: 15 minutes

Ingredients:

leftover pesto potato gratin

Instructions:

Gently reheat in a warm (350F, 175C) oven for 15 - 20 minutes.

Or in the microwave.

Green and White Beans with Tomatoes, Shallots and Sage

Total time: 35 minutesIn the winter I love to make white beans with sage; this is a summer version, adding green beans and fresh tomatoes. Fresh sage is at its best right now, giving a 'fall' flavor to the dish. This is enough for 2 meals.

Ingredients:

8oz (240gr) green beans

1 1/2 cups (15oz, 450gr) white beans, cannellini, drained and rinsed

2 shallots

2 cloves garlic

2 medium tomatoes

2 tsp olive oil

10 medium sage leaves

1 tbs Balsamic vinegar

Instructions:

Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).